The easy version here with minimal exotic ingredients – except one – that can’t be missed, lime leaves. You need lime leaves to make this taste like something you’d get in a Thai restaurant. The flavour just can’t be duplicated in my opinion. Oh sure, it will taste *fine* without, but when you have that craving for that flavour and you skip the lime leaves – something will be missing. In Regina, get kafir lime leaves at Ngoy Hoa. I buy a pack and freeze the whole thing and use when I need.
Prep your ingredients first to make your life easier. Feel free to add remove the meat and/or vegetables to your liking. This makes enough that you can eat dinner heartily and have enough to freeze a bit. This is what is in mine today:
2 cans of coconut milk
1 small butternut squash, peeled, cut into 1.5 inch chunks
6 (ish) cups of chicken broth
4 boneless/skinless chicken breasts, cut into 1 inch pieces
1 bag of prawns, UNCOOKED, just get what’s on sale, don’t spend a million dollars, if it has peels, peel it. It only takes a few minutes. Don’t use cooked prawns.
1 red pepper, cut into 1 inch pieces
6-8 mushrooms, thinly sliced
Thai red curry paste (found in Asians sections pretty much anywhere)
Fish sauce (you should just have this)
1 tsp turmeric
Rice, cilantro and siracha for serving
Open coconut milk and add the solids to a large stock pot on medium heat, add butternut squash and season with salt. Let simmer until about half way softened.
While the squash is cooking, in a separate pan in oil sear chicken until just cooked through, toss in a splash of siracha at end and set aside.
Add 2 big spoons of curry paste, splash of fish sauce, 2 lime leaves, pepper, salt, turmeric and the rest of the coconut milk. Add the stock and bring up to the simmer, add mushrooms and peppers. Squeeze in lime juice. Cook 1 cup of rice in the meantime.
When squash is tender, add the chicken and shrimp. Simmer just until prawns are pink.
As with all soup, this will better the next day.
Serve with a few spoons of rice, some cilantro and extra lime and of course siracha.